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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw maple sap is as perishable as milk. It should be kept refrigerated and consumed within 3-5 days. If it becomes cloudy, it has begun to spoil.
Yes, maple sap freezes very well. Freezing is the best way to preserve it for long-term use if you aren't boiling it into syrup immediately.
It tastes like very clean, crisp water with a very faint hint of sweetness and a delicate woody or maple aroma.
High-quality sap should be crystal clear, like water. Any cloudiness, yellow tint, or 'off' smell indicates bacterial growth or that the tree is budding.
Coconut water is the closest natural substitute. Alternatively, you can mix 1 teaspoon of maple syrup into 1 cup of water.
Yes, if collected directly from a tree, it should be filtered through a fine mesh or coffee filter to remove bits of bark or debris, and then pasteurized for safety.
No. Sap is the raw liquid from the tree (97% water). Syrup is sap that has been boiled down until most of the water evaporates, concentrating the sugar to about 66%.
Yes, it is low in calories and contains minerals like manganese and zinc, along with various antioxidants, making it a healthy alternative to sugary beverages.
Raw Maple Sap is a versatile ingredient found in cuisines around the world. With 12 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the beverage category with complete nutrition information.
View all beverage →Discover 1 recipes featuring raw maple sap with step-by-step instructions.
Browse recipes →It is harvested in early spring (February to April) when temperatures rise above freezing during the day and drop below freezing at night.
Yes, you can use it in place of water in bread, muffin, or cake recipes, though the maple flavor will be very subtle in the finished product.
